ASIAN-STYLE ASPARAGUS, CABBAGE SLAW
Coleslaw....with a twist! Oil and vinegar based sauce makes this version lighter. Add the taste of asparagus to the mix and you will be pleasantly surprised by the combination. Taken from BH&G.
Provided by jonesies
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Snap off and discard fibrous stem ends of asparagus.
- Rinse asparagus; drain.
- Bring 1 inch of water to boiling in a medium saucepan.
- Place asparagus in steamer basket; cover and steam for 4 minutes or until asparagus is crisp-tender.
- Drain; gently rinse with cool water.
- Combine green cabbage, red cabbage, carrot, parsley and onion in a large bowl.
- Mix sesame oil, rice vinegar and salt together in small bowl; add to cabbage mixture and toss to coat.
- Divide asparagus spears among six salad plates; top with cabbage mixture.
Nutrition Facts : Calories 57.3, Fat 2.5, SaturatedFat 0.4, Sodium 29.4, Carbohydrate 7.9, Fiber 3.2, Sugar 3.6, Protein 2.8
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